Crauti

Although this dish is usually associated with German cuisine, it is also skillfully prepared in Italy's region of Trentino-Alto Adige. Since 1999, it has been protected as Prodotto Agroalimentare Tradizionale, which is an official approval for traditional Italian regional food products.

The origin of the word refers to sauerkraut in German, literally meaning sour cabbage. This simple dish consists only of finely chopped cabbage left to naturally ferment in brine. Pepper and other flavorings can also be added to crauti, and the result is one of the healthiest fermented foods around, extremely rich in probiotics, vitamins, and minerals.

To fully enjoy its health benefits, crauti is best eaten raw, but it can also be cooked, as in the typical local recipe for crauti alla Tirolese, a hearty dish consisting of crauti, smoked pancetta, onions, and spices, served with sausages, meats and canederli - local version of bread dumplings filled with speck or cheese, then cooked in meat broth.